1.
residual heat, carryover heat, remaining warmth
Heat that remains in an oven, pan, or other cooking vessel after the heat source has been turned off. A key concept in cooking, where residual heat continues to cook food. Also used for industrial heat recovery.
余熱で火を通す。
To cook through with residual heat.
オーブンの余熱でケーキをしっとり仕上げる。
To finish the cake moist using the oven's residual heat.
火を止めてから余熱で五分ほど蒸らすと、ご飯がふっくら炊き上がる。
If you let the rice steam for about five minutes using residual heat after turning off the flame, it will cook up fluffy.
USAGE:
A very common cooking term. Frequently appears in recipes as a technique for gently finishing food without overcooking. The concept of using 余熱 is especially important for meat, eggs, and baked goods.
Note: Do not confuse with 予熱 (preheating), which is a homophone with a different meaning (heating an oven in advance).
COMMON COLLOCATIONS:
- 余熱で火を通す: to cook using residual heat
- 余熱で蒸らす: to let steam with residual heat
- 余熱を利用する: to utilize residual heat